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Mini Cinnamon Sugar Churro Bowls

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Hungry Happenings
Updated May 25, 2022
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Crispy cinnamon sugar churro shells taste even sweeter paired with with your choice of easy mousse fillings: Mexican hot chocolate, cheesecake, or dulce de leche.

More About This Recipe

  • If you love the flavor of churros and want a simple yet festive dessert to make for a fiesta or a weeknight dinner, these mini churro boats are perfect for you. Each Old El Paso™ mini flour tortilla boat is coated with butter, cinnamon and sugar and baked until crispy. The mini churro boats are just the right size to be filled with your choice of Mexican hot chocolate mousse, cheesecake mousse, or dulce de leche mousse. The mousse recipes are so easy to make that you might just want to make all three! The mini soft tortilla boats come 12 to a package, and any of the mousse recipes would yield enough to fill them all. So start with one whole package for each type of mousse you plan to make. So whip up your favorite filling and create these easy desserts the next time you're craving a special treat!

Mini Cinnamon Sugar Churro Bowls

  • Prep Time 20 min
  • Total 45 min
  • Servings 12
  • Ingredients 15
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Ingredients

Churro Boats

  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons butter, melted

Mexican Hot Chocolate Mousse

  • 2 discs (3.2 oz each) Mexican Hot Chocolate
  • 2 cups heavy whipping cream, divided
  • Whipped cream and shaved chocolate, if desired

Cheesecake Mousse

  • 8 ounces whipped cream cheese
  • 1/3 cup sugar
  • 3 cups frozen whipped topping, thawed
  • Cinnamon sugar, if desired

Dulce de Leche Mousse

  • 1 can (13.4 oz) dulce de leche
  • 1/2 cup prepared vanilla pudding
  • 2 cups frozen whipped topping, thawed
  • Whipped topping and caramel/dulce de leche sauce, if desired

Instructions

  • Step 
    1
    Preheat oven to 400°F. Line a baking pan with parchment paper and stir together the sugar and cinnamon. Brush the inside of each tortilla bowl with butter and sprinkle on cinnamon sugar, dumping out excess. Brush butter around the outside of each tortilla bowl and sprinkle with remaining cinnamon sugar. Set on parchment paper-lined baking sheet. Bake for 8-12 minutes until golden brown and crispy. Remove and allow to cool completely. Fill with mousse and garnish as desired (options below).
  • Step 
    2
    MEXICAN HOT CHOCOLATE MOUSSE: Chop the two discs of Mexican Hot Chocolate into small pieces. Combine with 1/2 cup heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds on high, then remove and stir. Heat for an additional 30 seconds and let bowl sit in the microwave for 2 minutes. Remove and stir until melted and well blended. If needed, continue heating in 10 second increments, stirring after each, until melted and smooth. Allow to cool for 15 minutes. Whisk remaining 1 1/2 cups heavy whipping cream to stiff peaks and fold into the cooled chocolate mixture until light and fluffy. Spoon into churro bowls and garnish with additional whipped cream and chocolate shavings.
  • Step 
    3
    CHEESECAKE MOUSSE: Use an electric mixer to beat cream cheese and sugar on medium speed until light and fluffy. Beat in the whipped topping until well incorporated. Fill churro bowls and garnish with cinnamon sugar.
  • Step 
    4
    DULCE DE LECHE MOUSSE: Beat together the dulce de leche, pudding and whipped topping until light and fluffy. Fill churro bowls with mousse and top with whipped cream and a drizzle of caramel or dulce de leche sauce.

Nutrition

No nutrition information available for this recipe
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